Tag Archive: simple filipino recipe


Pinoy Arroz De Valenciana

An all time Filipino favorite, a Filipino adaptation of the famous Spanish dish that makes a satisfying one-pot meal.  Being the staple food of Filipinos, rice is cooked several ways and Arroz Valenciana is just one of the most favored because you don’t have to think of any other dishes to pair it with.  Arroz Valenciana is fondly dubbed as Poor Man’s paella.  The Valenciana is basically stove-top cooking whereas, paella is more of baking and uses more seafood ingredients.

Arroz Valenciana is great for Christmas, Fiestas, weddings, birthdays, and available in restaurants in Philippines.  It’s a complete meal, and is healthy, too.  Recipes vary for each and every household and some people add shrimp, soda, or coconut milk as water substitute which enhances the taste of this dish.

 

Arroz Valenciana is fondly dubbed as Poor Man’s paella

A Filipino adaptation of the famous Spanish dish

Ingredients

  • 1 1/2 cup white rice
  • 1 1/2 cup glutinous rice (malagkit)
  • 1/4 kilo pork liver
  • 1/2 cup oil
  • 1/4 kilo chicken
  • 1/2 kg pork loin
  • 2 cloves garlic, minced
  • 1 large onion, sliced
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 small can green peas
  • 1 red bell pepper, sliced
  • 3 hard-boiled eggs, sliced
  • 1/4 cup raisins
  • 3 pcs dried bayleaf
  • 1/4 teaspoon peppercorns
  • salt to taste
  • Onion leaves

Instructions

1. Boil the pork & chicken in 6 cups of water – with onions, bayleaf and peppercorns, add 1 teaspoon of salt

2. Once the pork & chicken are cooked, separate the stock and set aside

3. Slice pork and chicken to bite sizes

4. Mix glutinous rice with white rice then boil the rice mixture with 3 1/2 cups of pork & chicken stock. Stir once in a while to prevent burning

5. Fry Pork liver and set aside

6. Fry in hot oil, Saute garlic, and the remaining onions. Season with salt and pepper.  Add the cooked pork meat & chicken, bell pepper, green peas and simmer for a few minutes

7. Add the cooked rice mixture; blend well, then add the rest of the ingredients and combine lightly

8. Arrange on a platter and garnish with sliced hard-boiled eggs, strips of onion leaves

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Buko Salad

One of the best and also the easiest filipino dessert ever created is the Buko Salad.  Young, tender coconut meat is used and mixed with cream, milk and cheese.  Buko salad is very popular during fiestas and Christmas in Philippines.  Everybody loves this delicious and yummy sweet dessert.  The recipe can vary by adding different fruits.  Buko salad has a creamy, sweet and cheesy base with soft and chewy ingredients that adds excitement to one’s palate.

Ingredients

1 can nata de coco, small and drained (red)
1 can kaong, small and drained (green)

1 cup thick all purpose cream
1 can condensed milk
1 can fruit cocktail,drained
1 box (10 g) raisins
6 cups shredded buko meat (young coconut)
100 g cheese (cubed)

Preparation Procedure

  1. In a mixing bowl, combine young coconut, kaong, nata de coco, fruit cocktail, and raisins.  Gently stir
  2. Add sweetened condensed milk, cream, and cheese. Mix slowly. Adjust sweetness and cream accordingly
  3. Refrigerate for at least 4 hours before serving
  4. Serve it chilled and enjoy anytime of the day!

 

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Sapin Sapin

One famous Filipino dessert which is made up of glutinous rice and coconut milk is Sapin Sapin, meaning “layer by layer”.  There are different versions and you can use different colors for each layer but the common colors are the white, purple, green, and yellow combination. Sapin sapin is very easy to prepare and can be eaten anytime, anywhere. It also served during special occasions like fiestas and other religious events in Philippines such as Undas and Holy Week.

Ingredients:
1 Can Condensed Milk
1 Can Coconut Milk
1 1/2 Cups Sugar
1 3/4 Glutinous Rice
Food Coloring (Yellow, Purple)

Instructions:

  1. Mix all ingredients together except the food coloring.
  2. Divide the mixture into 3 portions – white, purple, yellow.
  3. Grease the round pan and steam the white mixture first for 15 minutes.
  4. Then, put the yellow mixture on top of the white mixture and steam for 15 minutes. After that..add the purple mixture and steam.
  5. Let it stand for 15 minutes to cool down before serving with fried grated coconut or Latik.

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Chicken Barbeque “Inasal”

Chicken barbecue or chicken “inasal” is chicken parts seasoned and coated in a barbecue sauce, then grilled or smoked. It is a very simple and popular Ilonggo dish in Philippines and considered as one of the best street foods. Chicken is simply grilled while being basted with a mixture of oil, margarine and calamansi juice, its color perked up with achuete seeds.

Chicken Barbeque Ingredients:

1 kilo chicken (whole or cut in pieces)

1 cup soy sauce

1 head garlic, minced

1 onion, finely chopped

3 tablespoons of calamansi juice or lemon juice

1/2 cup of sprite, 7up or beer

2 cups of tanglad (lemon grass) for whole chicken

1 teaspoon ground black pepper

3 tablespoons of brown or white sugar

Bamboo sticks or Skewers

Basting Sauce:

3 tablespoons annatto oil (atsuete oil)

1/2 cup margarine, softened

1/4 teaspoon salt

1 teaspoon lemon or calamansi juice

How to Cook:

1.  Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.  Marinate in the refrigerator for 1 to 3 hours.

2. To prepare basting sauce: Heat oil in a saucepan then add margarine and salt. Drop in achuete seeds and stir until color is extracted. Remove from heat and add calamansi juice. Use to baste chicken.

3.  To barbeque chicken that are cut into pieces, Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked. (If it is grilled whole, Stuff the chicken cavity with tanglad or lemon grass)

4.  Grill the chicken while basting generous amount of the margarine mixture (you can also put in oven until golden brown if desired)

5. To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there’s no reddish (blood) areas on the inside of the meat, the chicken is cooked.

6.  Enjoy this delicious chicken recipe with a hot sauce or sinamak!

 

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Kare Kare

Kare Kare is a rich and meaty Filipino stew of oxtails, green beans, eggplant and other vegetables in a sauce thickened with peanut butter. It is a popular Filipino dish especially in the Tagalog region. The most common cuts of beef used are tail, shank or face. A combination of the three may be used and most people preferred to add tripe. Peanut butter is added during the last stages of cooking to thicken the sauce and give the characteristic flavour of this recipe. Kare kare is always served with white boiled rice and bagoong alamang (shrimp paste) on the side – a paste of salted and fermented shrimp fingerlings.

Kare Kare Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Kare Kare Cooking Instructions:
1. In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat atsuete oil.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. 4. Bring to a boil and simmer for 15 minutes. Add salt to taste.
5. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
6. Serve with bagoong (shrimp paste) on the side and hot plain rice, enjoy!

 

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Lumpia Shanghai

Lumpia Shanghai type is a type of egg roll, except it’s mainly filled with meat. You could use pork or beef or both! It’s a yummy recipe and great to serve as finger food. This meat-laden, fried type of lumpia is filled with ground pork, chicken, or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It may sometimes contain green peas, cilantro (Chinese parsley or coriander) or raisins. Its distinct taste and ease of preparation has caused it to be one of the staple food products on the menus of many Filipino restaurants in the United States.

Ingredients
1 lb. ground meat
1 cup chopped shrimps
1/4 cup finely chopped onions
1/2 cup finely chopped carrots
2 whole eggs
3 tbsp. soy sauce
3 dashes of sesame oil
salt and pepper, to taste
lumpia wrapper
vegetable oil, for frying

Cooking Procedures :
1. In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. Knead the meat in the bowl if you must.
2. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
3. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
4. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal.
5. Heat the oil in a deep-fryer or heavy skillet to 375 degrees. Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown.
6. Cut in half, or serve as is with dipping sauce like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

 

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